Servings: 6 to 8
Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing the stuffing underneath. A little cayenne in both the stuffing and the glaze balances the dish’s inherent sweetness.
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Loved this. I had extra stuffing from thanksgiving that wouldn’t fit in the turkey so I froze it. I used that with dried cranberries instead of the stuffing in the recipe. It was the best tenderloin dinner and leftovers made a great lunch.
Delicious, beautiful, and quite a bit of work—but worth it. Was tastier reheated the next day—made us a little sad, as the flavors were a little bland straight out of the oven. Cutting the roast was challenging; pieces were too thick unless you’re a lumberjack. One thing we wish is that there was a gravy of some kind. Suggested food pairings with this recipe would have been helpful, too.
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